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  • Bean Stuffed Cabbage Rolls 1

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    Bean Stuffed Cabbage Rolls 1
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 head cabbage
    • 12 ounce tomato sauce
    • 6 ounce tomato paste
    • 1 c. onion, finely minced
    • 2 x cloves garlic, crushed
    • 2 tsp sugar
    • 1 tsp oregano
    • 1/2 tsp basil
    • 1/4 tsp pepper
    • 1 lb white beans, canned
    • 1 c. onion, finely minced
    • 1 c. brown rice, cooked
    • 1 tsp oregano
    • 1/2 tsp dry basil
    • 1/4 tsp salt
    • 1/4 tsp pepper

    Directions

    1. Carefully remove 12 large outside leaves from the cabbage. Place leaves in a large pot of boiling water and boil 5 min. Remove leaves from water, place in a colander, and run under cool water for a few min. Drain.
    2. To prepare sauce: combine all sauces ingredients in a small saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, cover, and simmer 15 min.
    3. To prepare filling: place beans in a large bowl. Mash slightly with a fork or possibly potato masher. Add in remaining filling ingredients and mix well.
    4. To assemble: preheat oven to 350F.
    5. Lightly oil a 9 x 13-inch baking pan or possibly spray with nonstick cooking spray.
    6. Divide filling proportionately and place each portion near the base of a cabbage leaf.
    7. Roll leaves up tightly, folding in the sides as you roll. Place rolls stem side down in prepared pan. Spoon sauce proportionately over rolls.
    8. Cover Tightly and bake 1 hour.

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